Baked Cod with Roasted Asparagus and Cherry Tomatoes

This elegant yet simple dish features flaky baked cod served over roasted asparagus and cherry tomatoes, all brought together with a vibrant Mediterranean-style topping of sun-dried tomatoes, herbs, and olive oil. It’s a nutritious and flavorful meal perfect for weeknight dinners or a refined weekend lunch.

Why You’ll Love This Recipe

This baked cod recipe is the epitome of clean eating without sacrificing flavor. It offers a perfect balance of protein and vegetables, ideal for those following a low-carb, gluten-free, or Mediterranean diet. The roasted vegetables develop a rich depth of flavor in the oven, while the cod remains moist and tender. The sun-dried tomato and herb topping adds a burst of umami, elevating this meal into a restaurant-quality experience at home.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Cod fillets

• Fresh asparagus spears

• Cherry tomatoes

• Olive oil

• Garlic cloves, minced

• Sun-dried tomatoes, finely chopped

• Fresh parsley, chopped

• Green onions, thinly sliced

• Lemon juice

• Salt

• Black pepper

Directions

1. Preheat your oven to 400°F (200°C).

2. Trim the tough ends off the asparagus and place them on a baking sheet along with the cherry tomatoes. Drizzle with olive oil, season with salt and pepper, and roast for about 15 minutes.

3. While the vegetables are roasting, prepare the cod fillets by seasoning them lightly with salt and pepper.

4. After 15 minutes, make space on the baking sheet and add the cod fillets. Return to the oven and bake for an additional 12–15 minutes, or until the fish flakes easily with a fork.

5. While the cod is baking, combine the sun-dried tomatoes, minced garlic, chopped parsley, green onions, a touch of lemon juice, and olive oil in a bowl. Mix well to form a flavorful topping.

6. Once the cod is done, plate the roasted asparagus and tomatoes, top with the cod fillet, and spoon the sun-dried tomato mixture over the fish.

7. Serve immediately, garnished with extra herbs if desired.

Servings and timing

Servings: 2
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Variations

• Herb Swap: Substitute basil or dill for parsley for a different flavor profile.

• Spicy Kick: Add a pinch of red pepper flakes to the tomato topping for some heat.

• Lemon Zest: Enhance brightness by adding lemon zest to the herb mixture.

• Vegetable Mix: Add zucchini or bell peppers alongside the asparagus and tomatoes.

• Fish Options: This recipe works well with other white fish such as haddock or halibut.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place the fish and vegetables in a covered baking dish and warm in a 300°F (150°C) oven for 10–12 minutes, or until heated through. Avoid using the microwave, as it may overcook the fish and alter its texture.

FAQs

How do I know when the cod is fully cooked?

Cod is done when it flakes easily with a fork and turns opaque throughout. The internal temperature should reach 145°F (63°C).

Can I use frozen cod fillets?

Yes, but make sure they are fully thawed and patted dry before baking to ensure even cooking.

What can I use instead of sun-dried tomatoes?

You can use roasted red peppers or a tomato tapenade as a flavorful alternative.

Is this dish suitable for meal prep?

Yes, although it is best enjoyed fresh, it can be prepared in advance and stored for up to 2 days.

Can I grill the vegetables instead of roasting them?

Absolutely. Grilling will add a lovely smoky flavor to the asparagus and tomatoes.

How can I make this dairy-free?

This recipe is naturally dairy-free, so no substitutions are needed.

What sides go well with this dish?

A light quinoa salad or roasted potatoes pair beautifully with this cod dish.

Can I make the topping in advance?

Yes, the sun-dried tomato topping can be made a day ahead and stored in the refrigerator.

Should I marinate the cod beforehand?

While not necessary, marinating in olive oil, lemon juice, and herbs for 30 minutes can enhance flavor.

Is this recipe keto-friendly?

Yes, it is low in carbs and high in healthy fats, making it suitable for a keto diet.

Conclusion

This Baked Cod with Roasted Asparagus and Cherry Tomatoes is a wholesome, delicious recipe that is both visually appealing and nutritionally balanced. With minimal ingredients and straightforward preparation, it’s an ideal option for anyone looking to enjoy a healthy, restaurant-quality meal at home. Whether you’re entertaining guests or preparing a quiet dinner for two, this dish is sure to impress.

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